Barbecue/ BBQ Chicken Strips

1. 1

   After pounding out the chicken breasts, slice them into tenders (or just cheat and use tenderloins).

2. 2

   Place in the bowl of buttermilk to soak for an hour.

3. 3

   In a Ziploc, mix flour, garlic salt, and pepper.

4. 4

   Remove tenderloins from the buttermilk and place into the bag with the flour mixture.

5. 5

   Toss to coat.

6. 6

   Preheat oven to 350 degrees.

7. 7

   Heat 1/2 cup of oil in a fryer pan (you can either wait for it to reach 350 degrees or use the patented, high-tech does water make it pop test).

8. 8

   When heated, place coated chicken tenders into the hot oil and fry on both sides until golden brown, 3-4 minutes per side.

9. 9

   Dont crowd them!

10. 10

    Allow them to drain on a paper towel.

11. 11

    Once all cooked and drained, toss into a bowl with your barbecue sauce of choice.

12. 12

    Coat both sides and place onto a foil-lined (DEAR HEAVENS USE THE FOIL OR YOULL BE SCRUBBING ALL NIGHT!)

13. 13

    baking sheet.

14. 14

    Drizzle any leftover sauce onto the top of the tenders and bake for 20 minutes.

15. 15

    Then run and hide to avoid the stampede.

* Per serving · 4 servings · Values may vary.

No additional tips available.